Ingredients
1/3
cup granulated sugar
1
teaspoon grated orange peel
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
6
tablespoons butter, melted
1/2
cup flaked coconut
1
to 1 1/2 cups powdered sugar
2
tablespoons whipping cream
1
to 2 tablespoons orange juice
Preparation
Heat oven to 375°F. Grease 8 regular-size muffin cups with shortening or cooking spray.
In small bowl, mix granulated sugar and orange peel. On work surface, unroll 1 dough sheet; top with second dough sheet and press firmly. Brush with 2 tablespoons of the melted butter; sprinkle with orange-sugar mixture and coconut. Drizzle with another 2 tablespoons melted butter. Starting at long side, roll up; seal long edge. Cut crosswise into 8 pieces. Place, cut sides up, in muffin cups. Brush tops with remaining 2 tablespoons melted butter.
Bake 18 to 20 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in medium bowl, mix powdered sugar, whipping cream and orange juice with whisk until smooth and consistency of thick glaze. Remove rolls from pan to serving plate; spread with glaze. Serve warm.
